CORNSTARCH SLURRY: RATIO, PORTION AND COOKING RECORD
Original arithmetic worksheet; not a kitchen-tested recipe or viscosity predictor.
Use level spoons and the same measurement system throughout. Starch and water volumes need not add to an exact finished slurry volume.

MIXTURE BY VOLUME — SAME DRY STARCH, DIFFERENT MIXING WATER
1:1 = 1 tsp cornstarch + 1 tsp cold water
1:2 = 1 tsp cornstarch + 2 tsp cold water
1:3 = 1 tsp cornstarch + 3 tsp cold water
Whole batches above each contain 1 tsp dry starch; their sauce results are not promised to be identical.

EXAMPLE: 2 TSP STARCH + 4 TSP WATER, REMIXED UNIFORMLY
One quarter represents 0.5 tsp starch + 1 tsp water; 1.5 tsp starch remains.
One half represents 1 tsp starch + 2 tsp water; 1 tsp starch remains.
Three quarters represent 1.5 tsp starch + 3 tsp water; 0.5 tsp starch remains.
The whole batch represents 2 tsp starch + 4 tsp water; none remains.
A settled watery top is not a uniform fraction. Remix immediately before use.

BEFORE ANOTHER ADDITION
Was the slurry smooth and evenly remixed?
Was it added gradually with even stirring?
Has the sauce completed the recipe's appropriate heating step?
Did wet vegetables or other ingredients add more water?
How much dry starch has already been used?
Is the target a light glaze, gravy, soup or filling?
Has acid, sugar, fat, prolonged cooking or rough stirring changed the result?
Would a little compatible liquid be more appropriate than more starch?

COOKING RECORD
Date / dish / recipe:
Starch product:
Level dry starch measure:
Cold mixing water:
Fractions added and cumulative dry starch:
Sauce ingredients / liquid / existing thickeners:
Vegetable preparation and drainage:
Heating instructions followed:
First observed texture:
What changed after the next addition or ingredient:
Texture at normal serving temperature:
One factor to change next attempt:

Argo's basic guidance: smooth cold mixture, moderate heat, full boil and one minute. The Woks of Life's stir-fry discussion uses a brief check and partial additions; its gravy discussion requires returning to a simmer. Use the instructions appropriate to the actual recipe and product, not a universal second count.
Do not use sauce gloss to judge meat safety. Do not taste a sauce containing unsafe uncooked ingredients. Ordinary cooked cornstarch sauces may thin after freezing; no freeze-thaw stability is promised.
Sources: https://argostarch.com/faqs/
https://thewoksoflife.com/how-to-use-cornstarch-chinese-cooking/